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Gelatinization, Pasting, and Gelling Properties of Sweetpotato and Wheat Starch Blends

✍ Scribed by Zhu, Fan; Corke, Harold

Book ID
111910068
Publisher
AACC International (American Association of Cereal Chemists)
Year
2011
Tongue
English
Weight
300 KB
Volume
88
Category
Article
ISSN
0009-0352

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Gelatinization and pasting properties of
Gelatinization and pasting properties of rice starch modified with 2-octen-1-ylsuccinic anhydride
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## Abstract Rice starch was modified with various levels of 2‐octen‐1‐ylsuccinic anhydride (OSA). Treatments with OSA at 3, 5, and 10% resulted in starch derivatives with 0.016, 0.033, and 0.070 degrees of substitution (DS( respectively. Thermovisco properties of the derivatives were investigated b